Cast iron is so superior for cooking utensils to our modern aluminum that I not only cannot grieve for the pioneer hardship of cooking in iron over the hearth, but shall retire if necessary to the back yard with my two Dutch ovens, turning over all my aluminum cookers for airplanes with a secret delight. - Majorie Kinnan Rawlings
If you haven’t heard my recent podcast with Gabe DiMaio (and if you haven’t, shame on you! (not really, but you can listen to it here.)) I spent some time speaking of my love for cast iron cookware. Not the expensive enameled cast iron like La Creuset (though I have acquired similar pieces at a reasonable price).No, I speak of the cast iron cookware that has been in use for at least 2000 years. Have you visited a Colonial cooking site? Someplace like Mt. Vernon, Monticello, Williamsburg or Ft. Erie? If so, you will have found pieces of cast iron cookware all but identical to those manufactured today. The problem is, that those manufactured today are not produced in quite the same manner.
